Effect of heating–cooling on rheological properties of tapioca starch paste with and without xanthan gum

Published 2012 View Full Article

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Title
Effect of heating–cooling on rheological properties of tapioca starch paste with and without xanthan gum
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 31, Issue 2, Pages 183-194
Publisher
Elsevier BV
Online
2012-11-13
DOI
10.1016/j.foodhyd.2012.10.026

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